White Bean Chicken Chili

2 large chicken breasts
1 medium onion, diced
4 cloves garlic, minced
2 cans diced green chilies
4 cups chicken broth
1-1/2 Tablespoons cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1 can Great Northern Beans, Rinsed
1/2 cup milk
1/2 cup grated Monterey Jack cheese

Put chicken, onions, garlic, chilis, spices, and chicken broth in the crockpot and cook on high for four hours, or on low for eight hours. Shred the chicken.

Add the beans, milk, and cheese to the crock pot. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Stir, and cook on high for another hour.

Serve in a bowl. Garnish with cilantro, sour cream, extra cheese, pico de gallo and guacamole. (You could also roll everything up in a warm corn tortillas.)

(adapted from Pioneer Woman's "Simple, Hearty White Chili")